One realization I made over the past year is that making your own ice cream is very simple and for many recipes, like this one, you don’t even need an ice cream maker. The bonus with homemade ice cream is that, not only do you get to let your imagination run free and try out any flavor you have always wanted to turn into a delicious and creamy ice cream but also you get full control over the ingredients plus the satisfaction of having made something from scratch.
Like I said this recipe doesn’t even require and ice cream maker, you technically don’t even need popsicles molds, just use some cleaned out yoghurt cups or something similar. It will work just fine. But I do get a lot of use out of my popsicle molds, so if you’re planning on turing into an ice cream making addict like myself I would advise you to invest in some.
At the moment I have started working from my new workspace, which is amazing but my oven hasn’t arrived yet. So my creativity when coming up with new recipes is getting a real test, because all I have to make food is a little stovetop right now. So it’s definitely no coincidence I have been trying out a lot of cold recipes lately. Pecans have always been my favorite, I don’t buy them a often because otherwise I would make endless amounts of pecan pie and my salty pecan spread and eat tons of it all at once. But sometimes I can’t help myself and thats also the end of the story behind this recipe. I hope you guys enjoy it!
Pecan Pie Ice Cream Popsicles
Makes 6 little popsicles
- 2 cups of almond milk + 1/4 cup
- 2 tbsp of cornstarch
- 4 tbsp of maple sirup
- 2 tbsp of almond butter
- 1/4 cup of cocoa butter
- a generous sprinkle of salt
- 1 cup of chopped pecan nuts
for the garnish:
- 1/4 cup of cocoa butter
- 1/ cup of cocoa powder
- 1 tbsp of maple sirup
- a pinch of salt
- a few whole and a few chopped up pecan nuts
- Heat up the 2 cups of the almond milk on the stove, make sure it doesn’t start to boil.
- Then add the maple sirup, almond butter and cocoa butter and whisk until everything is dissolved.
- In a small bowl add the 1/4 cup of almond milk and whisk in the cornstarch, making sure now little lumps remain.
- Then add the starch mix into the pot with the rest and stir until the mix starts to thicken, once its quite thick in texture, remove from the heat and let it cool down for a while.
- Once the mix is cool and into a blender and puls a few times in order for it to be smooth.
- Then fold the chopped pecans in with the mix.
- Pour into your popsicle molds and let it set in the freezer over night.
- Once the popsicles are frozen, melt the cocoa butter for the garnish on the stove and then whisk in the cocoa powder, maple sirup and salt. Pour or sprinkle the chocolate over the popsicles and quickly decorate with the pecans. The chocolate will harden almost immediately on the frozen pops.